Velvet Corn Soup with Crabmeat


Adapted from the Chinese Restaurant Cookbook

  • 2 eggs
  • 2 tablespoons milk
  • 1 1/2 tablespoons cornstarch
  • 3 tablespoons water
  • 1 quart chicken broth
  • 1 teaspoon salt
  • 1 15-ounce can creamed corn
  • 1 6-ounce can crabmeat


Lightly beat eggs and milk together. Set aside.

Mix cornstarch and water. Set aside.

Put chicken broth and salt in soup pot. Bring to a boil. Add creamed corn, stir. Reduce heat and simmer 1 minute.

Add crabmeat to soup pot. Bring back to a boil.

Stir in cornstarch and water mixture. Keep stirring until soup is slightly thickened.

Slowly pour in egg and milk mixture, stirring continuously.

Remove from heat and serve immediately.

Makes 4 small servings
148 calories per serving

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